Chocolate Zucchini Strawberry Muffins (Print)
Moist double-chocolate muffins studded with fresh zucchini and juicy strawberries for breakfast or snacking.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup Greek yogurt (or sour cream)
09 - 1 teaspoon vanilla extract
10 - 3/4 cup granulated sugar
11 - 1/4 cup packed brown sugar
→ Add-ins
12 - 1 cup grated zucchini (about 1 medium)
13 - 3/4 cup diced fresh strawberries
14 - 1/2 cup semisweet chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
02 - In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a medium bowl, beat the eggs. Add the vegetable oil, Greek yogurt, vanilla extract, granulated sugar, and brown sugar. Stir until smooth and well blended.
04 - Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender.
05 - Fold in the grated zucchini, diced strawberries, and chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The zucchini disappears completely into the batter but keeps every muffin incredibly moist for days.
- Fresh strawberries burst into little pockets of jammy sweetness that make each bite a surprise.
- They come together in one bowl with zero fuss, which means you can have warm muffins on a Tuesday morning without losing your mind.
02 -
- Overmixing the batter is the fastest way to get rubbery muffins with tunnels instead of a soft crumb.
- If your strawberries are very juicy, pat the diced pieces with a paper towel before folding them in to prevent soggy spots.
03 -
- Toss the strawberries and chocolate chips in a pinch of flour before folding them in so they do not all sink to the bottom.
- A microplane grater makes quick work of the zucchini and produces shreds so fine that no one will ever guess it is there.